Ground turkey is leaner than beef, so it needs the beans and tomato paste to give the chili body. Brown it hard before the spices go in — that's most of the flavor. One pot, about fifty minutes, and it keeps well past dinner.

One-Pot Turkey Chili

Scale

Method

Warm the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened.
6 min
Stir in the garlic and cook until fragrant.
1 min
Add the ground turkey, breaking it up with a spoon, and cook until browned all over with no pink left.
8 min
Stir in the chili powder, cumin, smoked paprika and cayenne and cook, stirring, until the spices smell toasted.
1 min
Add the tomato paste and stir until it coats the meat.
1 min
Pour in the crushed tomatoes, both beans, the stock and the salt. Bring to a simmer.
3 min
Lower the heat and simmer, uncovered, stirring occasionally, until thickened and no longer watery.
20 min
Taste and adjust salt. Ladle into bowls and top with cilantro.
2 min

Substitutions

Ground turkey — Ground chicken works the same way. Ground beef also works but drain the extra fat after browning.
Kidney and black beans — Any combination of canned beans you have works — pinto and cannellini are both fine.
Smoked paprika — Regular paprika, though you lose some of the smokiness.

Storing leftovers

Keeps five days in the fridge in a sealed container and improves by the second day. Freezes well for up to three months. Reheat gently on the stovetop with a splash of stock or water to loosen it.

Questions

Why is my chili watery?

It usually needs more time uncovered. The crushed tomatoes and stock need to reduce, so keep it at a bare simmer rather than covering the pot, which traps the steam back in.

Can I make this ahead?

Yes, it's better the next day once the spices have had time to settle in. Cool it fully before refrigerating.

How spicy is this?

Mild as written. The cayenne is optional and easy to scale up if you want more heat, or add hot sauce at the table instead so everyone can adjust their own bowl.

What temperature should the turkey reach?

Ground turkey should reach 165°F (74°C) internally, but by the time it's browned with no pink remaining and has simmered in the chili, it's well past that.